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以云南省主栽烤烟品种红花大金元、K326、云烟87、云烟85和NC297的C3F等级烟叶为材料,采用液相色谱法测定106个烤烟样品中的绿原酸和芸香苷含量,并对不同品种、烟田类型和海拔高度的烤烟绿原酸和芸香苷含量进行了比较分析。结果表明,云南红大品种烤烟绿原酸含量平均为8.288 mg/g,芸香苷含量平均为10.056 mg/g;红大品种的绿原酸含量高于其他品种,但差异不显著,芸香苷含量显著高于其他品种;不同烟田类型、不同海拔、不同生态区域的红大烤烟绿原酸和芸香苷含量差异不显著;灰色关联分析表明绿原酸主要影响吃味,芸香苷主要影响香气。
The contents of chlorogenic acid and rutin in 106 flue-cured tobacco samples were determined by liquid chromatography with the C3F grade tobacco leaves of the main tobacco varieties Dahua, K326, Yunyan87, Yunyan85 and NC297 in Yunnan Province as the materials. The contents of chlorogenic acid and rutin in flue-cured tobacco from different varieties, tobacco fields and altitudes were compared and analyzed. The results showed that the average content of chlorogenic acid in Yunnan red varieties was 8.288 mg / g and the average content of rutin was 10.056 mg / g. The content of chlorogenic acid in red varieties was higher than other varieties, but the difference was not significant. The content of rutin The content of chlorogenic acid and rutin in the red-flue-cured tobacco with different types of tobacco fields at different altitudes and in different ecological regions was not significantly different. Gray correlation analysis showed that chlorogenic acid mainly affected the eating taste, and rutin mainly affected the aroma.